Herb Rabbit Ragout in Creamy Mustard Sauce

Cut the rabbit meat into 3-4 cm (1.2-1.6 inch) cubes, season with salt and pepper. In a large, heavy-bottomed pot, heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat. Sear the rabbit pieces in batches until golden brown on all sides, then set them aside on a plate.

Add a little more olive oil to the pot if needed, then add the finely chopped red onion, carrots, and celery stalks. Sauté for 5-7 minutes until the vegetables soften. Add the minced garlic, rosemary, and thyme, and cook for another 1 minute until fragrant.

Pour in the white wine and scrape up any browned bits from the bottom of the pot. Bring to a boil and simmer for 2-3 minutes until the alcohol evaporates. Return the rabbit meat to the pot, pour in the chicken broth until the meat is just covered. Cover and simmer over low heat for 60-75 minutes, or until the meat is completely tender.

Remove the rabbit meat from the pot and shred it using two forks. Bring the sauce to a boil, then stir in the heavy cream and Dijon mustard. Cook for another 5-10 minutes until the sauce thickens slightly. Taste and adjust seasoning with salt and pepper if needed. Return the shredded rabbit meat to the sauce and simmer for 2-3 minutes to combine. Finally, sprinkle with freshly chopped parsley and serve immediately.